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Stuffed Bell Peppers
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Stuffed Bell Peppers

These Stuffed Bell Peppers are the perfect grab and go meal to have on hand in the fridge.  They are easy to reheat in the microwave for a quick lunch or supper.
Course Main Course
Cuisine American
Keyword bell peppers,rice,ground meat,
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Peppers
Calories 300kcal
Author Nicole Crocker

Ingredients

  • 1 Pound ,lean ground beef or turkey
  • 1 Onion ,finely chopped
  • 1 Red bell pepper ,finely chopped
  • 2 Ribs of celery ,finely chopped
  • 2 Cloves Garlic ,minced
  • 1 Cup Chopped mushrooms
  • 2 ,14 1/2 ounce cans Diced tomatoes, with juice
  • 2 Tablespoons Tomato paste
  • 1 Tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Crushed red pepper flakes
  • Salt and pepper to taste
  • 1 1/2 Cups Cooked rice ,I used a long grain white but brown or even a wild rice is fine
  • 6 Large Bell peppers ,assorted colors if desired
  • 1 Cup Shredded cheese for topping ,cheddar or monterey jack work well
  • Fresh parsley for topping if desired

Instructions

  • Preheat oven to 350 Degrees F.
  • Cut the tops off the 6 Bell peppers and clean out the insides. Place in a large roasting pan and fill the bottom of the pan with about a half inch of water or chicken broth. Set aside.
  • In a large skillet over medium heat brown ground meat until no longer pink. Remove to a dish.
  • Heat 2 tablespoon of oil in your skillet and add your onion, red bell pepper, celery, garlic and mushrooms and cook for about 5-7 minutes or until vegetables are soft.
  • Add diced tomatoes, tomato paste, dijon mustard, red pepper flakes and worcestershire sauce and heat until simmering. Cook for about 5 minutes and then stir in your rice. Add salt and pepper to taste.
  • Remove from heat and spoon evenly into your bell peppers. I had just enough to fill 6 but it will depend on the size of your peppers.
  • Once filled top with cheese and bake for 40 minutes in preheated oven.
  • Remove from oven and serve.

Nutrition

Calories: 300kcal | Carbohydrates: 28g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 261mg | Potassium: 881mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6155IU | Vitamin C: 238mg | Calcium: 167mg | Iron: 2mg